If you're craving a decadent little treat that combines rich chocolate goodness with a sophisticated touch, this Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe is just the thing. Perfect for afternoon tea, special gatherings, or anytime you want to impress without fuss, these bite-sized brownies topped with silky ganache and a hint of sea salt bring the perfect balance of sweet and savory. I love how these petits fours feel indulgent, yet they're surprisingly straightforward to make.
Jump to:
Why This Recipe Works
This Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe manages to be incredibly elegant without feeling intimidating. You'll enjoy treating yourself with its well-balanced layers - fudgy brownie under glossy ganache, finished with a subtle sprinkle of fleur de sel that brings out every nuance of chocolate.
- Consistent Texture: The brownies bake to a perfect fudgy yet tender crumb, avoiding dryness or cakiness.
- Deep, Balanced Flavor: A combo of semisweet and brown sugar enhances richness while fleur de sel adds just the right salty pop.
- Simple Ingredients: Pantry staples come together in a recipe that's approachable yet impressive.
- Fast Prep, Big Payoff: Under an hour from start to finish, with step-by-step simplicity that gives rewarding results.
Ingredient Game Plan
For the best Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe, I like to rely on high-quality chocolate and fresh cream - these elevate every bite. Whenever possible, choose good cocoa powder and fleur de sel from a fine source; it makes a surprisingly big difference.
- Semisweet Chocolate: Look for chocolate with around 60% cacao for balanced bitterness and sweetness.
- Unsalted Butter: Keeps salt levels in control and lets the fleur de sel shine.
- Cocoa Powder: Use natural unsweetened cocoa for rich chocolate depth.
- Fleur de Sel: This delicate finishing salt adds perfect crunchy mineral notes without overpowering.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure it covers the sides for easy lift-out later. I find greasing the pan lightly before parchment helps it stick and stay in place. When melting the butter and semisweet chocolate in a saucepan, keep the heat low and stir gently - this slow approach ensures a glossy, smooth mixture without burning.
Step 2 - Build Flavor
Once your chocolate and butter are silky, stir in granulated and brown sugar right away. This gives a subtle caramel note from the brown sugar that deepens complexity. Adding eggs one at a time while whisking helps create a silky batter with a light sheen. After folding in vanilla, gently sift together flour, cocoa, and salt to prevent clumps. Folding these dry ingredients in gradually keeps your batter airy and smooth - you'll notice it thickens richly but stays easy to spread.
Step 3 - Finish for Best Texture
Pour the batter evenly into your prepared pan and smooth the top with an offset spatula. Bake for 20-25 minutes - you'll want the edges to look set and a toothpick inserted near the center to come out with moist crumbs, not wet batter. Let the brownies cool completely in the pan; this resting step is key to cutting clean, perfect petit fours without crumbling.
Pro Moves I Swear By
Taking your Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe to the next level means paying special attention to timing and temperature at every stage. Here are the tricks I've learned after making these a dozen times for friends and family.
- Doneness Cue: Pull brownies from the oven as soon as a toothpick shows moist crumbs to keep fudgy softness without underbaking.
- Temperature Trick: Use heavy cream at a simmer (not boiling) for smooth ganache; overheating can dull the shine.
- Make-Ahead Move: Brownies can be baked a day ahead-wrap tightly and ganache just before serving for freshest shine.
- Skip This Pitfall: Don't rush cooling before cutting; warm brownies crumble and ganache will slide off unevenly.
Serve It Up
Finishing Touches
The silky chocolate ganache poured generously over each petit four is what really sets this recipe apart - it creates a mirror-like coating that's just firm enough to cut cleanly. Sprinkling fleur de sel as a final step adds a delightful crunch and accentuates the chocolate's depth, elevating every bite. I like to let the ganache set at room temperature for about 20 minutes, so it's firm but still melts luxuriously on your tongue.
Great Pairings
These brownie petit fours pair beautifully with a cup of rich espresso or an elegant black tea like Earl Grey. If you're after a fruit contrast, fresh raspberries or a tangy berry compote bring just the right brightness. For a festive touch, try serving alongside lightly whipped cream sprinkled with cinnamon or nutmeg - it balances the bittersweet notes effortlessly.
Easy Plating Wins
For a simple but chic presentation, arrange the petit fours on a white rectangular platter lined with parchment or wax paper. A few gold-rimmed plates, alongside fresh mint sprigs or edible flowers, uplift the vibe immediately. If serving for a party, stacking them in a pyramid on a cake stand makes a great visual centerpiece that invites guests to indulge a little bite at a time.
Make-Ahead & Storage
Storing Leftovers
Keep leftover brownie petit fours stored in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is fine and helps ganache stay firm, but bring them back to room temperature 15-20 minutes before serving so they're soft and silky again.
Freezer Notes
These petit fours freeze beautifully when wrapped tightly in plastic wrap and stored in a freezer-safe container for up to one month. To thaw, let them sit overnight in the fridge, uncovered, so the ganache rehydrates slightly rather than sweating. This keeps the textures as close to fresh as possible.
Reheating Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe Without Drying Out
To gently warm your brownie petit fours, I recommend a quick microwave zap at 50% power for 10 seconds. For slightly larger servings, wrap in foil and warm in a 300°F (150°C) oven for 5-7 minutes. Avoid overheating, as this can dry out the brownie or dull the ganache's sheen. A light mist of water before warming helps retain moisture.
Frequently Asked Questions
Absolutely! Dark chocolate will deepen the intensity and add a slightly more bitter edge, which contrasts nicely with the fleur de sel. Just choose one with around 60-70% cacao for best balance.
Look for set edges and a slightly shiny top. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. This ensures fudgy texture without sogginess.
Letting the ganache set allows it to firm up enough for clean cutting and prevents it from smearing. It also helps achieve that silky-mouthfeel we all love when biting into petit fours.
Yes, by substituting all-purpose flour with a 1:1 gluten-free baking flour blend. Just be cautious with the texture and closely monitor baking time, as gluten-free flours often bake faster or differently.
Final Thoughts
This Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe brings together the magic of chocolate in a way that's both approachable and absolutely indulgent. I've loved sharing this with friends who thought such a dessert must be complicated - once they taste these, they're hooked on how simple and satisfying it is. I hope you find the same joy in making and sharing these petit fours, and that they become your go-to for delightful, everyday elegance.
PrintComplete Recipe
Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe
Indulge in these elegant Brownie Petit Fours, featuring rich, fudgy brownies topped with a smooth semisweet chocolate ganache and a delicate sprinkle of fleur de sel for a perfect salty-sweet balance. These bite-sized treats are perfect for special occasions or whenever you crave a decadent dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 petit fours
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownies
- 4 ounces semisweet chocolate, chopped
- ¾ cup (12 tablespoon or 165g) unsalted butter
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1 cup (140g) all-purpose flour
- ¾ cup (65g) cocoa powder
- ¾ teaspoon salt
Ganache
- 6 ounces semisweet chocolate, chopped or in morsels
- ¾ cup (6 ounces) heavy whipping cream
- Fleur de sel, for sprinkling
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to prevent sticking.
- Melt chocolate and butter: In a medium saucepan over low heat, melt the semisweet chocolate and unsalted butter together, stirring until the mixture is smooth and combined.
- Add sugars and eggs: Remove the pan from heat, then stir in the granulated sugar and light brown sugar until fully incorporated. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Combine dry ingredients: Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl to ensure even mixing.
- Mix batter: Gradually fold the dry ingredients into the wet chocolate mixture until just combined, being careful not to overmix.
- Bake the brownies: Pour the batter evenly into your prepared pan and smooth the surface. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and cut: Allow the brownies to cool completely in the pan. Once cooled, transfer to a cutting board and cut into small squares or rectangles suitable for petit fours.
- Prepare ganache: In a saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped semisweet chocolate. Let sit for 3 minutes to melt, then stir until the ganache is smooth and glossy.
- Coat petit fours: Pour the ganache over each brownie piece, ensuring an even coat. Allow excess ganache to drip off and let set for a few minutes.
- Finish and serve: Lightly sprinkle fleur de sel over each ganache-coated petit four. Allow the ganache to set completely before serving to enjoy a perfect balance of sweet and salty flavors.
Notes
- Use high-quality semisweet chocolate for the best flavor in both brownies and ganache.
- Line the baking pan with parchment paper extending over the edges for easy removal of brownies.
- Do not overbake the brownies to keep them fudgy and moist inside.
- If ganache thickens too much before coating, gently warm it to restore a pourable consistency.
- For variation, try adding a teaspoon of espresso powder to enhance the chocolate flavor.
Leave a Reply